100% whole grain white wheat and spelt sourdough bread
After being forced to take a short break from baking, I decided to start out again with a pan bread, cutting this recipe in half and baking it in an 8.5-inch x 4.5-inch loaf pan: https://www.theperfectloaf.com/whole-grain-wheat-and-spelt-pan-bread/ I did use the 69% freshly milled hard white winter wheat and 31% freshly milled spelt called for in the recipe, but the levain was built with Red Fife rather than white wheat. I let the levain ripen for three hours instead of five so that it would be less sour. It looked like it didn't proof at all in the fridge overnight, so I let it proof for about an hour and 45 minutes at room temp, until it seemed ready per the poke test.
At first I thought it was going to be really dense, but think it's just short. It tastes really good, and the crust has a really nice crispness.
I think it wouldn't have turned out so short if I'd made more like 2/3 or 3/4 of a recipe for this pan, but it was hard to figure out because the recipe was for a custom-made pan, and it sounded like I wouldn't be able to get the 1400-gram recipe into a 9.5-inch x 55-inch loaf pan, although now I think I might have been able to. Live and learn.
Any thoughts?
If you can ship some of that bread to me digitally, please do. Looks yummy, and for a 100% whole grain has great texture and crumb. Very nice bake.
I just love compliments :-) It's a good recipe, easy to follow.
The taste is mild and just a bit sour at the end, but my eater hasn't complained (yet -- I'll have to ask to be sure). He ate a couple of slices for dinner, but no praise or complaints were forthcoming. That usually means he liked it fine. Praise is a rare beast.
The toasted oatmeal flakes on the crust are really nice. The taste of the bread is neutral enough to go with pretty much anything. A good attribute in a sandwich loaf pan bread, I think.
even better. Well done indeed.
To know exactly how much dough to out in your pan t fill it perfectly all you have to know is how much you want it to final proof in the pan. Line your pan with a plastic bag to make it water tight. Put it on your scale and zero it put fill the pan t the brim with water and note the weight of the water. Now you can always know how much dough of each kind of bread you make will fill the pan.
A breadlike this one you would want to rise 80% so you divide the weight of the water by 1.8 ad that is the amot of dough you need to fill the pan. For a white bread that you want to proof 95% you would divide by 1.95 and for a high percent rye you would want it to proof 70% so divide by 1.7. No mire guess work.
Happy baking Fran Baker
and even more for the advice. Now I can figure out what each of my three sizes of bread pans can hold. The pan in question is called a one-pound loaf pan. Maybe that works for white bread, but it clearly could have held much more of this dough.
Now my eye has to learn to recognize when a dough has risen 70% or 80% in a loaf pan. As well as the proper amount for a whole grain loaf to rise in an oval banneton. Which I think was 85%? I need to go back through the comments from my previous bakes. Practice, practice! Lots of good fun ahead :-)
It does taste good. Pretty neutral, but that means it will pair well with most anything, which seems like a good thing in a sandwich-loaf-shaped bread. The oatmeal flakes on the crust are crunchy good. Love the flavor of oats. I wonder what sprouted oat groats would taste like? And if they would be a good addition to a loaf of bread, once I get to the point where I can start adding stuff? Hoping to try another bake soon.
Happy baking, dabrownman and Lucy.
Happy Fran
you that bread needs two things besides wheat rye, spelt and Kamut. The two things are potatoes and oats, Both make bread of all kinds not just grand but magically majestic! The pan filling formula works for profoing baskets too!
Happy baking
Well done Fran!
Happy baking
Ru
Pan breads seem to come more easily to me. Not so much anxiety about shaping a floppy, wet dough, I think.